Herring forshmak


Forshmak means ‘starter’ if translated from German. Traditionally in Sweden and Prussia this is a hot course made of mincemeat or herring. In the Jewish cuisine it has become a national dish but it’s cold and made exceptionally of herring. There is a lot of kinds of forshmak. I’ve chosen a classic option and taken ingredients to my taste.  
Cooking time — less than 30 minutes
Complication — simply
Main ingridient: fish
Category: snacks
Kitchen: home

fish

Ingredients:

  • Sour herring fillet (I had in oil) – 500 g (or 3 pc fish);
  • Onion – small pc;
  • Eggs – 3 pc;
  • Butter – 100 g;
  • Apple vinegar – 2 tbsp;
  • Dijon mustard (or usual) – 2 tbsp; 
  • Granny Smith apple (acid) – 1 pc;
  • Ground black pepper – ½ tea spoon. 

Step 1

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Take the butter out of the fridge in advance. Cut herring fillet (without toppings) into big slices.

Step 2

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Blend it in a blender until ‘pieces’ consistence. We definitely don’t need homogenous pate. Place herring into a bowl.

Step 3

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Cut onion into big pieces.

Step 4

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Prepare coddled eggs, cook for 3 minutes after boiling. We need liquid yolk to give forshmak a nice yellow tone. Otherwise, it will look grey and not appetite.

Step 5

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Place onion, peeled eggs and soft butter into the same blender.

Step 6

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This time blend until flat mass.

Step 7

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Place in the bowl with herring.

Step 8

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Stir up. Add mustard, vinegar and pepper and stir up again.

Step 9

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Peel apples and remove core and seeds.

Step 10

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Grate on a small grater into herring mixture. I tried to make without apple – I don’t like it. It tastes with blended herring. With apple it’s more piquant.

Step 11

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Stir up once again.

Step 12

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Serve with toasts or brown rye croutons. You will decide then what to drink.

Bon appetite!
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